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Recipes
Breakfast
Rice Potato & Beans
Hash Browns

Lynn's Hash Browns -- Quick

2 russet potatoes -- unpeeled and shredded
4 cups water
1 tablespoon butter or margarine
Salt and pepper to taste
Squeeze as much liquid out of the shredded potatoes as possible.

In medium saucepan, bring water to a boil. Reduce heat to medium and add potatoes. Cook two to three minutes then drain - pressing down to removing as much liquid as possible.

In a skillet, melt butter on low setting. Add potatoes and cook about 15 minutes, or until golden brown, while tossing occasionally for even browning.

Season and serve.